CBC-1 CASK CONDITIONING This yeast is advertised as being for use after beer has fermented in the bottle or cask as a yeast that settles out quickly, and leaves minimal flavors. To be fair, we used this to ferment a light ale with a starting gravity of 1.055. It fermented to 1.025, and the beer produced was a bit fruity, very clear, and we thought slightly off in flavor.

Not too promising.

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CBC-1 CASK CONDITIONING This yeast is advertised as being for use after beer has fermented in the bottle or cask as a yeast that settles out quickly, and leaves minimal flavors. To be fair, we used this to ferment a light ale with a starting gravity of 1.055. It fermented to 1.025, and the beer produced was a bit fruity, very clear, and we thought slightly off in flavor.

Not too promising.

actually might be exactly what the yeast should do, minus the slight off flavour.

They mention on the site that it is intended to eat as little maltotriose as possible as to not thin out an already finished beer so the low attenuation might be just what they were expecting.

CBC-1 CASK CONDITIONING This yeast is advertised as being for use after beer has fermented in the bottle or cask as a yeast that settles out quickly, and leaves minimal flavors. To be fair, we used this to ferment a light ale with a starting gravity of 1.055. It fermented to 1.025, and the beer produced was a bit fruity, very clear, and we thought slightly off in flavor.

Not too promising.

My first re-yeasting with CBC-1 (not Fermetis) has been a terrific success so far (we'll see if the NHC judges agree). I used it on a 7% beer which had been aged for about a month in a bourbon barrel after a lengthy fermentation (conical, several yeast dumps over 7 weeks). Finished bottling volume was about 8.75 gallons.

For re-yeasting, I rehydrated a whole pack of dry yeast in .5 cup of warm water, then used 4 tsp. of this slurry for the whole 8.75 gallons, primed with 265g of soft candi sugar (blonde). Most of the batch was bottled in corked Belgian bottles, 'cept for a half a case of 12oz. crown capped bottles for competitions. After bottling, the beers were conditioned for 3 weeks at about 70-72°.

I've opened a couple of the corked bottles and the carbonation level is perfect. I can't say for absolutely certain that the yeast didn't add any flavor at all because the beer is a big, black, bourbon barrel-aged Belgiany thing with a lot going on. (It'll be poured at Club Night.) But I'm super happy the results and I'll use CBC-1 again.

CBC-1 CASK CONDITIONING This yeast is advertised as being for use after beer has fermented in the bottle or cask as a yeast that settles out quickly, and leaves minimal flavors. To be fair, we used this to ferment a light ale with a starting gravity of 1.055. It fermented to 1.025, and the beer produced was a bit fruity, very clear, and we thought slightly off in flavor.

CBC-1 CASK CONDITIONING This yeast is advertised as being for use after beer has fermented in the bottle or cask as a yeast that settles out quickly, and leaves minimal flavors. To be fair, we used this to ferment a light ale with a starting gravity of 1.055. It fermented to 1.025, and the beer produced was a bit fruity, very clear, and we thought slightly off in flavor.